Turkeys/ Meats cooking times

[Keiger]

Ok just bought a new smoker today and was a bit disapointed in the recipe book.
What is a good guide line for smoking meats, I know outside temps and opening and closing the door will need to be considered, but say a 24 pound turkey would take aproximitly how many days/hours to smoke.  What about chicken breasts and a ham.  
Is there a base time for pounds or is it just on inside temp of the meat.  Thanks for any info.  Keig

[timaging]

I just got this book called Smoke & Spice by Cheryl and Jill Jamison. It pretty much says 1-1.5 hours per pound when making a turkey. They have a recipe for a 10-12 lb. version.

I want to do this too, but I think it'll cook faster if I cut it up. I'm just wondering though if I should put in the leg quarters first, then do the breast meat.

Dave


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[Chez Bubba]

Keiger,

The general rule of thumb is 1 hour per pound, but that can vary. One of our local customers cooks a bird that is extremely good but only does it for about a 1/2 hour per pound. He brines it 24 hours prior, don't know if that makes a difference. I've smoked a lotta critters but never a whole turkey, need to put that on the list.

Dave is right on with the Jamison book, if it's the only book you own, it's the one to have.

Inner temp will be the ultimate goal in your crusade. I suggest you invest in a digital thermometer with a probe. It will make your life a lot easier. Maybe even get one with a remote so you can impress your freinds while you're watching the game!

http://www.chezbubba.com

[Keiger]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />Keiger,

 He brines it 24 hours prior, don't know if that makes a difference.
http://www.chezbubba.com
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Do you know if the brine is just salt and water or does he add something else to it.
 I picked up the book right after I bought the smoker, and it is great.

[Chez Bubba]

He told me 50% salt, 50% sugar, water to cover. Not the most specific directions, eh?

http://www.chezbubba.com

[madduck]

I found a wonderful reciepe on my local PBS station.  It's an injection for smoking turkey and I've tried it and it works.

2 cups water
1/4 cup wosteshire sauce
1tbl spn cyanne pepper
1tbl spn chile powder
1tbl spn garlic powder
1tbl spn onion powder

Inject the bird all over, but don't go through the skin, lift the skin to inject the meat.  I also used a herb rub on the outside of the turkey befor smoking.  I pretty much used the same ingrediants that were listed on the stuffing that I bought.  I also brined the turkey for 24hr.

Happy smoking

[Bassman]

I just broke in my new B.S.I smoked an 8lb turkey breast in approx.4hrs.First I soaked the bird in a brine solution over night.I used Alder & Maple chips.Next time I would do some things differently but it tastes awesome![:D]